Loaded Baked Potato Salad
  • 6 medium baking potatoes (about 2 pounds)
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  1. Preheat oven to 425°F.
  2. Scrub potatoes thoroughly and pat dry with paper towels.
  3. Spray potatoes with vegetable oil and prick potatoes with fork.
  4. Bake 50-60 minutes or until tender.
  5. Meanwhile, combine sour cream and mayonnaise in small bowl.
  6. Chop bacon, red onion and celery; add to sour cream mixture.
  7. Stir in salt and black pepper; cover.
  8. Refrigerate until ready to serve.
  9. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces.
  10. Place in large bowl; fold in sour cream mixture. Cover with large Lid.
  11. Refrigerate 4-6 hours or overnight.
  12. Garnish with sliced green onions and cheddar cheese, if desired.